Spicy root & lentil casserole

Spicy root & lentil casserole

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(499 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
378
protein
14g
carbs
64g
fat
9g
saturates
1g
fibre
10g
sugar
0g
salt
1.24g
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Ingredients

  • 2 tbsp sunflower or vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 700g potatoes, peeled and cut into chunks
  • 4 carrots, thickly sliced
  • 2 parsnips, thickly sliced
  • 2 tbsp curry paste or powder
  • 1 litre/1¾ pints vegetable stock
  • 100g red lentils
  • a small bunch of fresh coriander, roughly chopped
  • low-fat yogurt and naan bread, to serve

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Method

  1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
  2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
  3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Recipe from Good Food magazine, February 2003

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Comments

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lolomuds's picture

I have been making this dish for 2 years now and it is a great mid week dinner. I have two pans on the go so that my Husband and I can have a spicier version to the childrens. My children have been eating this since they were 18mths and 3 years old and there are never any complaints as long as it comes with a papadom to scoop up with!
This is the sort of dinner you enjoy enough not to feel like you have been hard-done-by after a long day at work but its also quick, nutritious and cheap.
Adjust the spice to suit your palette! Enjoy x

suzzells26's picture
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Yummo. Great for using up basic vegetables. I pretty much followed the recipe but cooked it in a slow cooker. Really tasty, simple to make and leftovers for another meal. Five stars.

inkypink's picture
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Lovely casserole although almost a Dhal with the lentils. I used twice the lentils (by mistake!) but it seemed to work really well, used sweet potato, new potatoes, parsnip and a handful of chestnut mushrooms that needed using up. Interesting how many differing comments on blandness, I'd got some leftover home made curry powder that was used for a fabulous chicken biryani so it was very fragrant rather than hot so I took a chance and used it. It worked really well with the lentils, although adding yoghurt to this mix was a bit cloying but coriander really freshens it up. A great recipe for freezing in small batches, in fact tasted much better the next day.

qas5saq's picture
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Read the comments and doubled the quantity of lentils. Took longer to cook than stated. Really tasty. Makes loads. Simple to put together. Will make again.

Airbus5781's picture

How to make toffee aples

aliciapearce23's picture
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One of my favourite mid week dishes to make and eat. Really simple but tasty and great for freezing. I use half white and half sweet potato and add chicken and sometimes serve with naan bread. Great dish!

DeliaNZ's picture
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This recipe was terribly bland and uninspiring. I made it because it seemed like a healthy, tasty vegetarian recipe that had 5 star ratings from a lot of people, but I can't for the life of me understand why. I threw the remainder of it away, and even my husband who eats anything didn't like this.

mastery112's picture

Maybe the cook spoiled the broth

Butterfly92xo's picture

I followed the recipe to a T, followed other peoples suggestions and added more lentils but unfortunately it was a complete let down :( it was very heavy (maybe because of adding too much lentils) and it tasted bland. Won't be making this again :-( its a shame as I really like lentils.

michelle_30's picture

Oh my.....i wasn't expecting this to be so tasty or filling but its a hit here!! Used tesco medium curry powder and added some left over mushrooms....its like a vegetable curry really but really delicious, quick and easy. Served with naan breads and will def make again. Thought this receipe is also good as a veg curry sauce for biriyani so will give it a try with that too yum!

Lou33's picture

Made this casserole lots of times. Do add extra lentils. Serves at least 6. It's really tasty!

BAlexander's picture

Loved this recipe, and even went down well with the meat-loving boyfriend too!
I halved all the quantities apart from the lentils, as was only cooking for two, but there was still loads!
Only advice would be that you need a pretty huge pan, at least to start with, as when the veggies first went in it was hard to stir without flinging chunks of potato everywhere!!

KateB's picture
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Cooked this recipe tonight and loved it! I took advice from the previous comments about doubling the lentils and I also used sweet potato as i did not have any parsnips, this worked out beautifully! I will definitely be making this again soon!

eclectikat's picture
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This was great. I was looking to use up parsnips I had in a veg box so I used four medium parsnips and two large carrots. Doubled the lentils. As others have said, it takes a bit longer than the recipe states for the veg to cook. I used a tbsp of garam masala, tbsp turmeric and about 1/2 tbsp chilli powder for the spice and I added it before the stock to coat all the veg in it (but I imagine it would be just as good either way). Really tasty, an excellent winter warmer and I will definitely be making it again.

julialallan's picture
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My hubby made this and looking at the recipe I really didn't expect it to be as nice as it was, he made it with Turkey thigh meat and puy lentils. Just a really nice, simple combination of flavours. We started with one tbsp of curry powder and salt free stock so we could give some to our 8 month old baby and he loved it too! Added more curry powder and seasoning for us.

christhensomenumbers's picture
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Substituted potatoes for sweet potatoes, the lentils for soy beans, and the yoghurt for a dabble of ricotta - Delightful!!!
Did take longer than first thought but hey ho, it's delicious so who cares :)

lseastwood's picture
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Extremely easy and tasty - thoroughly enjoyed even by 2 carnivores

k1p1k1p1's picture
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DELICIOUS. Easy and healthy. Can't go wrong. Had to cook for a little longer than suggested but perhaps my veg chunks were too large.

lobsterpot1's picture

Delicious. Will definitely make again. Would not change the recipe except add another 5 mins cooking time.

10picollo's picture

Made this the other day for two so halfed all the ingredients (a bit less than half the amount of potatoes). Used about half a butternut squash cut into chunks instead of parsnips. Didn't bother with the naan and we were both still very full after finishing! Absolutely delicious, will definitely be making this again soon.

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